不同贮藏温度条件下鲜牛肉品质的变化规律

Study on the variation of fresh beef quality under different storage temperature conditions

【目的】研究不同贮藏温度条件下鲜牛肉品质的变化规律,为生产中鲜牛肉品质调控提供科学依据。【方法】以新鲜牛肉背最长肌为试材,将其分别置于0、5、10、15、20和25℃条件下贮藏,分别根据其品质变化特点定期测定,分析鲜牛肉在不同温度贮藏过程中品质变化规律。【结果】温度对鲜牛肉贮藏过程中的品质指标及微生物有一定的影响,不同贮藏温度条件下鲜牛肉品质变化规律不同。温度越低,鲜牛肉汁液流失率和pH值越小,肉色保持较好,剪切力越大,挥发性盐基氮(TVB-N)上升速度越慢,菌落总数越少,利于鲜牛肉的贮藏。鲜牛肉在25、20、15、10、5和0℃贮藏时限分别为22、30、72、108、144和384 h。【结论】0~15℃低温贮藏鲜牛肉贮藏时间3~16 d,有利于维持鲜牛肉的食用品质。

【Objective】To clarify the rule of fresh beef quality change under different storage temperature conditions in order to provide scientific basis for the quality control of fresh beef in production.【Methods】The longest dorsal muscles of fresh beef were used as the test material,and stored at 0,5,10,15,20 and 25℃,and then the quality changes of fresh beef were regularly measured and analyzed according to their quality change characteristics,finally,the quality change rule of fresh beef during storage at different temperatures was discussed.【Results】Temperature had a certain influence on the quality index and microorganisms of fresh beef during storage,and the quality of fresh beef varied under different storage temperature conditions.The lower the temperature,the smaller the juice loss rate and pH value of fresh beef,the better the meat color was maintained,the greater the shear force,the slower the rise rate of volatile salt-based nitrogen(TVB-N),and the smaller the total number of colonies,which was conducive to the storage of fresh beef.The storage time of fresh beef at 25,20,15,10,5 and 0℃was 22,30,72,108,144 and 384 h,respectively.【Conclusion】0-15℃Low-temperature storage enables the storage time of fresh beef to reach 3-16 d,which is conducive to maintaining the edible quality of fresh beef.